Temperature Measurement with Processed Cheese Filling with Temperature Sensor
A filling temperature of over 80 °C must be ensured in the production of processed cheese to comply with biochemical hygiene requirements. This is measured at high speed and with high accuracy by a temperature sensor installed directly in the filling line. If the temperature falls below 80 °C, the sensor signal from the controller triggers a valve to a bypass. Filling is stopped and the cheese which is too cold is returned to the processing tank and reheated. A robust dipstick on the sensor is very important due to the high viscosity of the cheese.
Temperature sensors measure and monitor liquid and gaseous media with high accuracy and fast response times. Modular designs and process connections allow them to be used individually. The weFlux² series has IO-Link for setting parameters.